Healthy Edible Cookie Dough
This healthy edible cookie dough recipe is made with almond flour, completely vegan and ready to enjoy in minutes!
About this Recipe
This edible cookie dough is made without raw eggs or flour so it’s safe to eat. Instead of white flour, it’s made with almond flour, which is perfect for a cookie dough consistency and also makes the recipe gluten-free.
The best part about making edible cookie dough? It takes just minutes to make with 5 ingredients plus salt! It’s also vegan and easy to customize with different add-ins like nuts or raisins.
- Safe to eat (no raw eggs or raw flour).
- Vegan and gluten-free.
- Naturally sweetened.
- 6 ingredients (5 plus salt).
- Ready in minutes.
- Customize to your liking.
Please scroll down the page for the full printable recipe. This section covers some notes on the ingredients and possible substitutions.
- Almond Flour: This recipe is specifically for almond flour and hasn’t been tested with another option. I think oat flour would be the best substitute thought I haven’t tried it.
- Sunflower Butter: Sunflower seed butter works well but you can substitute any nut butter such as peanut butter, cashew butter or almond butter.
- Sweetener: You can use agave syrup or maple syrup.
- Salt: A pinch of good sea salt really enhances the flavour.
- Vanilla: Vanilla adds to the cookie dough flour flavour.
- Chocolate Chips: Use your choice of dairy-free mini or regular chocolate chips. You can use dark chocolate chips or recipe. You can also substitute chocolate chunks or morsels or chopped dark chocolate. I like Camino and Enjoy Life brands for dairy-free chocolate chips.
How to Make
There’s not really much to make edible cookie dough! Basically, mix everything up and enjoy!
I like to mix the almond flour and salt together first to make sure it’s well distributed. Once you’ve done that, add the rest of the ingredients.
Mix that up really well using a spatula or wooden spoon, then add the chocolate chips and mix those in until well distributed throughout the cookie dough.
You can scoop the cookie dough into a storage container just like that, or use your hands or a small cookie scoop to create 1-inch balls.
- Use a digital kitchen scale to measure your ingredients for accuracy and recipe success!
- Mini chocolate chips work best for even distribution throughout the dough.
- Scooping the dough into balls is optional. Simply store in a container and enjoy by the spoonful if you like!
- For a firmer texture, chill the cookie dough for 20-30 minutes before serving.
- Use any variety of chocolate chips (white, butterscotch).
- Add 2-3 tablespoons chopped nuts such as walnuts or pecans.
- Add 2-3 tablespoons of shredded coconut.
- Swap some or all of the chocolate chips for raisins or dried cranberries.
- Use almond extract instead of vanilla extract.
- To make chocolate cookie dough, add 1-2 tablespoons of cocoa powder.
Yes. This recipe is easily doubled, cut in half, or even a quartered.
Yes. To make this recipe sugar-free, use monk fruit liquid sweetener like Lakanto and sugar-free chocolate chips such as Lily’s.
I wouldn’t recommend substituting coconut flour unless you’re confident with swapping almond flour and coconut flour. You will need to make additional adjustments to the recipe as coconut flour and almond flour do not swap at a 1:1 ratio.
I would not recommend using white flour as it’s not safe to eat unless heat treated first.
How to Store
- Store edible cookie dough in the fridge in an airtight container for up to 1 week.
- To freeze the cookie dough, I’d recommend freezing the balls on a baking tray before transferring them to a freezer bag or airtight container. You can store them for up to 3 months in the fridge. Thaw them in the fridge or at room temperature.
Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.
This healthy edible cookie dough is easy to make in minutes and is vegan, gluten-free and naturally sweetened with no added oil.
- In a large bowl whisk together the almond flour and salt.
- Add the sunflower butter, maple syrup or agave and vanilla and mix well until all the almond flour is wetted.
- Fold in the mini chocolate chips until distributed throughout.
- Using a tablespoon measure or small cookie scoop, create 1-inch balls of dough.
- Serve immediately or chill in the fridge for a firmer, chilled texture.
Sunflower seed butter can be substituted for any nut butter like peanut butter, cashew butter or almond butter.
Store the cookie dough in a sealed container in the fridge for 1-2 weeks or freeze in a freezer bag or airtight container for up to 3 months. Defrost at room temperature or in the fridge.
- Serving Size: 1 scoop
- Calories: 178
- Sugar: 5 g
- Sodium: 259 mg
- Fat: 7 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 6 g
Keywords: edible cookie dough, vegan cookie dough